Cake Butter Cream, 2 ways

Vegan vs Full Butter

Test Batch Sizes for Two 4" Cakes

For one 4" cake (2 layers), you need:

About 1 cup frosting for filling + crumb coat + final frosting + simple decorating
If you want to practice piping/textures, go for 1½ cups per cake

RECIPE A (Vegan) - Test Batch

Makes 1½ cups frosting (enough for one 4" cake)

Fats:

6 tablespoons (⅜ cup) Grain Brain palm shortening, softened
3 tablespoons cacao butter, melted & cooled
3 tablespoons coconut oil, softened

Sweeteners:

1½ cups powdered coconut sugar
3 tablespoons powdered allulose or monk fruit (optional)

Secret Ingredients:

2 teaspoons coconut glycerin
1½ teaspoons agave nectar or maple syrup

Stabilizers & Flavoring:

2 teaspoons arrowroot powder
½ teaspoon vanilla extract
Tiny pinch of salt

Liquid:

1-2 tablespoons oat milk or coconut milk (as needed)

Color for testing:

1 teaspoon calendula powder (for yellow)

Method: Same as full recipe, but beat for 4-5 minutes instead of 7 (smaller batch, less time needed)

RECIPE B (Real Buttercream) - Test Batch

Makes 1½ cups frosting (enough for one 4" cake)

Fats:

9 tablespoons (½ cup + 1 tablespoon) butter, softened
3 tablespoons cacao butter, melted & cooled

Sweeteners:

1½ cups powdered coconut sugar
3 tablespoons powdered allulose or monk fruit (optional)

Secret Ingredients:

1½ teaspoons coconut glycerin
1 teaspoon maple syrup

Stabilizers & Flavoring:

2 teaspoons arrowroot powder
Seeds from ½ vanilla bean (or 1 tsp vanilla extract)
Tiny pinch of salt

Liquid:

1-2 tablespoons milk (dairy or non-dairy, as needed)

Color for testing:

1 teaspoon calendula powder (for yellow)

Method: Same as full recipe, beat for 4-5 minutes for this smaller batch

Test Cakes - Mini 4" Versions

Small Batch Vanilla Cake (Makes 2 small 4" cakes)

Dry:

6 tablespoons sweet potato flour
6 tablespoons GF oat flour
¼ cup arrowroot flour
3 tablespoons coconut flour
½ cup coconut sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Wet:

2 eggs
¼ cup coconut oil or melted butter
¼ cup applesauce
¼ cup + 2 tablespoons milk (coconut or dairy)
1 teaspoon vanilla extract
Seeds from ½ vanilla bean (optional)
2 teaspoons apple cider vinegar

Baking:

Grease two 4" pans (or use ramekins, small cake pans, or jumbo muffin tins)
Divide batter evenly
Bake at 350°F for 18-22 minutes
Cool completely

To "Lighten" the Date Sugar, mix:

3 cups date powdered sugar
1 cup monk fruit powder (Lakanto Powdered Monk Fruit)
Blend together
Use this mix in all recipes

To Grind Coconut Sugar:

Grind ½ cup at a time in coffee grinder
Pulse 30-60 seconds until powder
Sift through fine mesh strainer
Re-grind any chunks
Store in airtight container

How to Use Date Powdered Sugar in Recipes

In Frosting, replace coconut sugar 1:1:

4 cups date powdered sugar
Everything else stays the same
Add extra 1 tbsp coconut glycerin (helps with date sugar texture)
May need extra 1-2 tbsp liquid
May need to beat longer (6-8 minutes instead of 5-7)

Full Size:

Ingredients

Fats (Structure & Stability):

1 cup Grain Brain organic palm shortening, softened to room temp
½ cup cacao butter, melted and cooled to room temp (not hot!)
½ cup refined coconut oil, softened

Sweeteners:

4 cups powdered organic coconut sugar
½ cup powdered allulose or monk fruit blend (optional, reduces graininess)

The Secret Ingredients:

3 tablespoons organic coconut glycerin ⭐ (prevents waxy texture!)
2 tablespoons organic blue agave nectar or maple syrup

Stabilizers & Flavoring:

3 tablespoons arrowroot powder (critical for stability)
2 teaspoons vanilla extract (or 1 vanilla bean, seeds scraped)
¼ teaspoon sea salt

Liquid Adjuster:

2-4 tablespoons oat milk or coconut milk (add as needed for consistency)

Method

Prepare fats: Make sure palm shortening and coconut oil are soft (not melted, not cold - room temp consistency of softened butter). Melt cacao butter separately and let cool to room temp but still liquid.
Beat base fats: In stand mixer with paddle attachment (or large bowl with hand mixer), beat palm shortening and coconut oil together for 3 minutes until fluffy and well combined.
Add cacao butter: With mixer running on medium, slowly drizzle in the cooled melted cacao butter. Beat for 1-2 minutes until fully incorporated.
Add stabilizer: Add arrowroot powder and beat for 1 minute (this is what prevents separation!).
Add sugar gradually: Turn mixer to low speed. Add powdered coconut sugar ½ cup at a time, beating well after each addition. Scrape down bowl as needed.
Add magic smoothness: Add coconut glycerin and agave nectar. Beat on medium speed for 2 minutes. (This is what makes it creamy instead of waxy!)
Add flavoring: Add vanilla and salt, beat to combine.
Beat until light and fluffy: Increase speed to high and beat for 5-7 minutes. The frosting will become lighter in color and very fluffy. This step is crucial!
Adjust consistency:
- For piping decorations: Keep thick - add milk only if too stiff
- For spreading/brick texture: Add milk 1 tablespoon at a time until smooth and spreadable
Test stability: Put a dollop on a plate and let sit at room temp for 30 minutes. It should hold its shape without separating or becoming greasy.

Color Variations

Yellow Brick (Calendula):

Add 2-3 teaspoons calendula powder after step 6
Beat well until evenly distributed
Color will deepen slightly as it sits

Red Accent (Number "3"):

Make small batch (¼ recipe) separately
Add 1-2 tablespoons beet root powder
Start with less, add gradually for desired shade

Orange (Carrot Cake):

Add 1 tsp carrot powder + ½ tsp turmeric
OR ½ tsp turmeric + ½ tsp paprika
Add ½ tsp orange extract (optional)

Chocolate:

Add ½ cup organic cocoa powder after step 5
Increase liquid to 4-6 tablespoons (cocoa absorbs moisture)

Storage & Stability

Room temperature: 3-4 days in airtight container (perfect for market sales!)
Refrigerated: Up to 2 weeks
Frozen: Up to 3 months

Make ahead: Can make 1-2 days before use. Store at room temp, re-whip for 2-3 minutes before using.

Stability window: Holds decorations perfectly for 8+ hours at room temp (even in warm weather up to 75°F)

Yield

Makes about 6 cups frosting:

Enough for 24-30 cupcakes (generously frosted)
OR 1 two-tier cake (8" + 6") with filling, crumb coat, and decorations

Cost Per Batch

Approximate: $8-10

Good profit margins when selling!

Taste & Texture Profile

Taste: 8/10 - Very good, smooth sweetness with subtle vanilla. No waxy aftertaste thanks to coconut glycerin and cacao butter.

Texture: Creamy and smooth, holds piped shapes beautifully, melts nicely in mouth (not waxy or greasy)

Mouthfeel: Premium for a vegan/stable frosting - the cacao butter makes a huge difference

RECIPE B: PREMIUM BUTTERCREAM

Ingredients

Fats (Rich & Luxurious):

1½ cups unsalted butter, softened to room temp (grass-fed preferred: Kerrygold)
½ cup cacao butter, melted and cooled to room temp
Optional: ¼ cup refined coconut oil (makes spreading easier - can omit)

Sweeteners:

4 cups powdered organic coconut sugar
½ cup powdered allulose or monk fruit blend (optional, reduces graininess)

The Secret Ingredients:

2 tablespoons organic coconut glycerin ⭐ (makes butter frosting even MORE silky!)
1 tablespoon pure maple syrup or agave nectar

Stabilizers & Flavoring:

3 tablespoons arrowroot powder (provides structure even with butter)
2 vanilla beans, seeds scraped (or 2 tsp vanilla extract)
¼ teaspoon sea salt

Liquid Adjuster:

2-4 tablespoons whole milk, oat milk, or coconut milk (as needed)

Method

Soften butter properly: Butter should be room temp - soft enough to leave fingerprint but not melted or greasy. This takes 1-2 hours out of fridge. Don't microwave!
Beat butter: In stand mixer with paddle attachment, beat softened butter alone for 3-4 minutes until very light and fluffy, almost white in color. Scrape down bowl.
Add cacao butter: Melt cacao butter separately and let cool to room temp (still liquid but not hot - about 80-90°F). With mixer on medium, slowly drizzle in cooled cacao butter. Beat for 2 minutes until fully incorporated and silky.
Optional coconut oil: If using, add softened coconut oil now and beat 1 minute.
Add stabilizer: Add arrowroot powder and beat for 1 minute. This helps the frosting hold shape without being too soft.
Add sugar gradually: Turn mixer to low. Add powdered coconut sugar ½ cup at a time, beating well after each addition. The mixture will look crumbly at first - this is normal! Keep going.
Add magic ingredients: Add coconut glycerin and maple syrup. Beat on medium speed for 2 minutes. You'll notice the texture becoming incredibly creamy and smooth.
Add vanilla: Scrape in vanilla bean seeds (or add extract) and salt. Beat to combine.
Beat until perfection: Increase speed to medium-high and beat for 5-7 minutes. The frosting will become incredibly light, fluffy, and pale. This is the secret to amazing texture!
Adjust consistency:
- For piping: Should hold stiff peaks - add milk only if too stiff
- For spreading: Add milk 1 tablespoon at a time until smooth and creamy
- For brick texture: Slightly thicker consistency works best
Chill briefly before using: Refrigerate for 15-20 minutes before decorating. This firms it up slightly and makes it easier to work with. Re-whip for 1 minute before using.

Color Variations

Yellow Brick (Calendula):

Add 2-3 teaspoons calendula powder after step 7
Beat well - the yellow will be vibrant and beautiful against butter base
The butter adds richness to the golden color

Red Accent (Number "3"):

Make small batch (¼ recipe) separately
Add 1-2 tablespoons beet root powder
The butter mellows the earthiness of beet root

Chocolate (For other son's cake):

Add ½-¾ cup high-quality cocoa powder after step 6
Increase liquid to 4-6 tablespoons
May need extra tablespoon of maple syrup for balance
This will be the BEST chocolate frosting ever!

Storage & Stability

Room temperature: 3-4 hours safely (serve within this window)
Refrigerated: Up to 1 week in airtight container
Frozen: Up to 3 months

Before serving: If refrigerated, bring to room temp (1-2 hours) and re-whip for 2-3 minutes until fluffy again.

Day-of decorating: Make frosting morning-of or night before. If making night before, refrigerate, then bring to room temp and re-whip before using.

At the party: Cake can sit out 3-4 hours safely. Refrigerate leftovers promptly.